Tropical Chicken Pasta Salad Recipes

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TROPICAL CHICKEN-PASTA SALAD



Tropical Chicken-Pasta Salad image

Imagine yourself on a beach feasting on this lusciously fruity chicken pasta salad. Now come back to reality and whip it up for your table tonight.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 6 servings, 2-1/3 cups each.

Number Of Ingredients 7

4 cups whole wheat fusilli pasta, uncooked
2 cups cut fresh green beans
3 cups chopped cooked chicken breasts
4 stalks celery, finely chopped
1/4 cup chopped PLANTERS Almonds, toasted
1/4 cup MIRACLE WHIP Light Dressing
1/4 cup KRAFT Lite Raspberry Vinaigrette Dressing

Steps:

  • Cook pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water the last 4 min.; drain. Rinse with cold water; drain again. Place in large serving bowl.
  • Add chicken, pineapple, celery and nuts; mix lightly. Mix dressings until well blended. Add to salad; toss to coat.
  • Refrigerate 1 hour. Stir gently before serving.

Nutrition Facts : Calories 420, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 34 g

TROPICAL CHICKEN SALAD



Tropical Chicken Salad image

Over the years my husband and I have moved to different areas, and I've collected recipes from all over the United States. This flavorful salad recipe comes from New York. I've served it for luncheons for many years, and it's one of my husband's very favorites. -Linda Wheatley, Garland, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

2 cups cubed cooked chicken
1 cup chopped celery
1 cup mayonnaise
1/2 to 1 teaspoon curry powder
1 can (20 ounces) chunk pineapple, drained
2 large firm bananas, sliced
1 can (11 ounces) mandarin oranges, drained
1/2 cup sweetened shredded coconut
Salad greens, optional
3/4 cup salted peanuts or cashew halves

Steps:

  • Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. , Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts.

Nutrition Facts : Calories 610 calories, Fat 45g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 363mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 4g fiber), Protein 20g protein.

TROPICAL SALSA-TOPPED CHICKEN SALAD



Tropical Salsa-Topped Chicken Salad image

Hot chicken salad is bursting with fresh flavor and outstanding color.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 2

Number Of Ingredients 9

2 cups (4 oz each) tropical fruit in lightly sweetened juice (from 16-oz package)
1 teaspoon grated lime peel
1/4 teaspoon salt
2 boneless skinless chicken breasts (5 oz each), cut into 1-inch pieces
1/2 medium red bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tablespoons)
1 tablespoon finely chopped fresh cilantro
1 bag (6 oz) fresh baby spinach leaves
1 tablespoon flaked coconut

Steps:

  • Drain fruit cups, reserving juice. In small bowl, mix 2 tablespoons reserved juice, the lime peel and salt. Add chicken pieces; toss to coat. Cover and refrigerate 15 minutes, stirring once.
  • Meanwhile, in medium bowl, mix drained fruit, bell pepper, onions and cilantro; set aside.
  • Heat 10-inch nonstick skillet over medium-low heat. Add chicken with marinade. Cook 6 to 8 minutes, stirring frequently, until chicken is brown on outside and no longer pink in center.
  • In large bowl, toss spinach with remaining reserved juice. On 2 dinner plates, arrange spinach. Top with chicken and fruit mixture. Sprinkle with coconut.

Nutrition Facts : Calories 230, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 13 g, TransFat 0 g

MANDARIN CHICKEN PASTA SALAD



Mandarin Chicken Pasta Salad image

I had this at a party and couldn't get it off my mind. It's a fruity Asian chicken salad that even my family's picky eaters enjoy. I bake my own chicken for more flavor, which adds to the prep time, but pre-cooked or canned chicken will also work just fine.

Provided by KATRINP

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 53m

Yield 6

Number Of Ingredients 18

1 teaspoon finely chopped, peeled fresh ginger
⅓ cup rice vinegar
¼ cup orange juice
¼ cup vegetable oil
1 teaspoon toasted sesame oil
1 (1 ounce) package dry onion soup mix
2 teaspoons white sugar
1 clove garlic, pressed
1 (8 ounce) package bow tie (farfalle) pasta
½ cucumber - scored, halved lengthwise, seeded, and sliced
½ cup diced red bell pepper
½ cup coarsely chopped red onion
2 diced Roma tomatoes
1 carrot, shredded
1 (6 ounce) bag fresh spinach
1 (11 ounce) can mandarin orange segments, drained
2 cups diced cooked chicken
½ cup sliced almonds, toasted

Steps:

  • To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
  • Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
  • To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

Nutrition Facts : Calories 425.2 calories, Carbohydrate 44.7 g, Cholesterol 35 mg, Fat 18.9 g, Fiber 4.5 g, Protein 21.8 g, SaturatedFat 3.1 g, Sodium 357.7 mg, Sugar 11.1 g

TROPICAL CHICKEN SALAD PITA POCKETS



Tropical Chicken Salad Pita Pockets image

Pineapple and chicken salad with a sweet dressing, served in a pita pocket for a cool bite in the hot weather.

Provided by DOJAGRAM

Categories     Salad

Time 20m

Yield 6

Number Of Ingredients 11

1 (5 ounce) package mixed salad greens
1 (6 ounce) package diced cooked chicken
½ cup fresh pineapple chunks
½ cup seedless red grapes, halved
½ cup cherry tomatoes, halved
½ cup fresh blueberries
1 teaspoon salad seasoning mix (such as Mrs.Dash®)
½ cup mayonnaise
¼ cup honey
3 tablespoons slivered almonds
6 pita bread rounds, split

Steps:

  • Rinse salad thoroughly in a colander; shake as dry as possible and place in a large bowl. Add chicken, pineapple, grapes, tomatoes, blueberries, and salad seasoning and mix together.
  • Whisk mayonnaise and honey together in a separate bowl. Pour over salad mixture and toss until all ingredients are coated. Add almonds. Serve in pita pockets.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 48 g, Cholesterol 28.4 mg, Fat 19.3 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 3.1 g, Sodium 430.5 mg, Sugar 17.5 g

TROPICAL CHICKEN SALAD



Tropical Chicken Salad image

This is a recipe that I have been tweaking for sometime, beginning last summer. I checked out the ingredients listed and it hit me! I will tweak it with some of these things that I wouldn't have thought of before had it not been for this contest! This is delicious and perfect for a luncheon with friends or just for family out on the deck this summer! Bon Appetite my friends!

Provided by HotPepperRosemaryJe

Categories     < 60 Mins

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 1/2 lbs boneless skinless chicken breasts, uncooked
1 cup pineapple chunk
3/4 cup canned artichoke heart, not marinated, sliced
3/4 cup cucumber, sliced thin and quartered
3/4 cup green grape, sliced
3/4 cup peach, diced
2 tablespoons shallots, minced
1 garlic clove, minced
1 teaspoon celery leaves, dried
2 teaspoons sea salt, ground
1/2 teaspoon black peppercorns, ground
1/2 teaspoon dill leaves, dried
3/4 cup mayonnaise
4 ounces Laughing Cow light swiss cheese, 4 wedges
2 teaspoons lemon juice

Steps:

  • Grill 1 1/2 inch thick chicken breasts in George Foreman Grill on medium, for 12 minutes or until juice runs clear. Cool and cut into 1/2 inch pieces and chill in refrigerator til time to use.
  • In a large bowl combine 2 Tbs. minced shallots, 1 minced clove of garlic, 1 teaspoon celery leaves, 2 teaspoons sea salt, 1/2 teaspoons ground pepper, 1/2 teaspoons dill leaves, 3/4 cup mayonaise (I use mayonaise with extra-virgin olive oil in it).
  • Then add 4 wedges of the cheese and 2 teaspoons of lemon juice. Mix well until the cheese is well incorporated with the mayo mixture and is creamy.
  • Next take chicken from the refrigerator and add pineapple chunks, sliced artichokes, sliced and quartered cucumbers, sliced grapes, and diced peaches.
  • Add mayonaise mixture and toss with chicken and fruits and veggies.
  • Chill for 2- 3 hours and serve on croissants, breads of your choice or on a bed of Romaine or Spinach leaves and sliced grape tomatoes for garnish. Add a bunch of red grapes too for color.

Nutrition Facts : Calories 334.6, Fat 12.4, SaturatedFat 2.5, Cholesterol 80.1, Sodium 1349.9, Carbohydrate 23.7, Fiber 2, Sugar 13.5, Protein 32.7

TROPICAL CHICKEN SALAD



Tropical Chicken Salad image

A simple, quick recipe for a moist and delicious salad that serves a crowd or is great for lunch with the girls.

Provided by CookingLuv

Categories     Chicken

Time 30m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 9

1 (16 ounce) box rigatoni pasta
1 lb cooked boneless skinless chicken breast, cubed
1 (6 ounce) can mandarin orange segments, juice reserved
1 (12 ounce) can pineapple chunks, juice reserved
2 stalks celery, chopped
1 cup mayonnaise
seasoning salt, to taste
pepper, to taste
1 teaspoon chopped fresh tarragon (optional)

Steps:

  • Cook pasta, drain and rinse under cold water. Combine mayonnaise with a bit of the reserved juices from both the orange segments and pineapple chunks to thin down to sauce consistency. Place pasta, chicken, orange segments, pineapple chunks and celery in large bowl. Pour sauce, salt, pepper and tarragon over all and gently mix until well combined. Place in refrigerator for at least a couple of hours to blend flavours. Serve cold over a bed of shredded lettuce or in a large serving dish.

Nutrition Facts : Calories 310.2, Fat 9.7, SaturatedFat 1.8, Cholesterol 69.2, Sodium 181.1, Carbohydrate 38.3, Fiber 1.8, Sugar 7.7, Protein 17.6

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